Smoked Salmon Pizza with Red Onion
This smoked salmon pizza with red onion and dill is an easy twist on buckwheat pancakes, or blini, topped with sour cream and smoked salmon. It's more approachable yet no less elegant and an infallibly impressive appetizer.
Ingredients
- One store-bought, fully baked thin pizza crust
- 4 ounces cream cheese, at room temperature
- 1/4 cup minced red onion
- 1 tablespoon chopped dill leaves
- 2 teaspoons finely grated lemon peel
- 1 teaspoon prepared white horseradish, or to taste
- Salt and freshly ground black pepper, to taste
- 6 ounces thinly sliced smoked salmon
Instructions
- Preheat the oven to 450°F (230°C) or according to the pizza crust package directions.
- Place the pizza crust on a heavy, large baking sheet. Bake until crisp at the edges, 5 to 13 minutes, depending on whether you're warming a store-bought crust or baking crust from dough.
- Transfer the crust to a wire rack and let it cool to lukewarm or room temperature so its heat won't melt the cream-cheese topping or partially cook the salmon.
- Stir the cream cheese, onion, dill, lemon peel, and horseradish to combine. Season to taste with salt and pepper.
- Spread the cream cheese mixture over the cooled crust, leaving a 1-inch plain border. Drape the salmon slices atop the pizza. Cut it into wedges, transfer to a platter, and serve with chilled white wine or rosé, preferably one with some effervescence to cut the richness.
Nutrition
Serving: 1portion | Calories: 101kcal | Carbohydrates: 2g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Monounsaturated Fat: 2g | Cholesterol: 27mg | Sodium: 287mg | Fiber: 1g | Sugar: 1g